Sunrise Fiesta: Lightning-Fast Chorizo and Egg Breakfast Burritos!
Start your day with a flavor explosion! These Lightning-Fast Chorizo and Egg Breakfast Burritos are the perfect solution for busy mornings when you crave a hearty, satisfying meal. Packed with spicy chorizo, fluffy scrambled eggs, and melted cheese, these burritos deliver a taste of Mexico in every bite.
Imagine the sizzle of chorizo hitting the pan, releasing its smoky aroma and enticing spices into the air. In mere minutes, you’ll be wrapping up a delicious combination of flavors and textures that will keep you fueled and ready to tackle the day ahead. Whether you’re rushing out the door or enjoying a leisurely weekend brunch, these burritos are sure to become a new favorite in your breakfast rotation.
Chorizo and egg burritos have long been a staple in Tex-Mex cuisine, combining the bold flavors of Spanish-influenced Mexican sausage with the comforting simplicity of scrambled eggs. This quick and easy version brings that beloved combination to your kitchen in record time. Pair these burritos with a side of fresh salsa and a steaming cup of coffee for a truly satisfying morning meal.
Chorizo and Egg Breakfast Burritos Recipe
Ingredients:
6 large eggs
1/2 pound chorizo sausage casings removed
4 large flour tortillas
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1/4 cup diced onion
2 tablespoons vegetable oil
Salt and pepper to taste
Optional: sliced avocado sour cream salsa
Instructions:
1. Heat a large skillet over medium-high heat. Add the chorizo and cook for 5-7 minutes, breaking it up with a spatula as it cooks, until fully browned and crispy.
2. While the chorizo cooks, whisk the eggs in a bowl with salt and pepper to taste.
3. Remove the cooked chorizo from the skillet and set aside, leaving any rendered fat in the pan.
4. Reduce heat to medium-low and add the whisked eggs to the skillet. Gently scramble the eggs until just set, about 2-3 minutes.
5. Warm the tortillas in the microwave for 20-30 seconds or in a dry skillet for a few seconds on each side.
6. To assemble, place a warm tortilla on a plate and spoon a quarter of the scrambled eggs down the center.
7. Top the eggs with a quarter of the cooked chorizo, followed by shredded cheese, diced onion, and cilantro.
8. Fold in the sides of the tortilla and roll tightly to form a burrito.
9. Repeat with the remaining ingredients to make four burritos.
10. Optional: For a crispy exterior, heat 1 tablespoon of oil in a clean skillet over medium heat. Place the burrito seam-side down and cook for 1-2 minutes on each side until golden brown.
Notes:
- For a vegetarian option, substitute the chorizo with plant-based chorizo or seasoned black beans.
- To make ahead, wrap assembled burritos in foil and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in the microwave or oven before serving.
Nutrition Information
Serving size: 1 burrito
Calories: 550
Fat: 35g
Protein: 28g
Carbohydrates: 35g
Fiber: 2g
Sodium: 890mg
Other Information
Prep time: 10 minutes
Cook time: 15 minutes
Equipment used: Large skillet, mixing bowl, whisk
Estimated cost per serving: $2.50
Total cost for recipe: $10.00
In Conclusion, Chorizo and Egg Breakfast Burritos
In conclusion, these Lightning-Fast Chorizo and Egg Breakfast Burritos offer a delicious and convenient way to start your day. With their perfect balance of flavors and easy preparation, they’re an ideal choice for busy mornings or weekend brunches alike. Give this recipe a try and discover your new favorite breakfast!
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